Spaghetti Squash and Meatballs
Ingredients
The squash
-
1
whole
spaghetti squash, about 3 pounds
The meatballs
-
1
pound
ground chuck beef
-
¼
cup
finely chopped onions
-
2-3
cloves
garlic, minced
-
¼
cup
shredded parmesan cheese
-
1½
teaspoons
Italian seasoning
-
1
large
egg, beaten
-
to taste
salt and pepper
The sauce
-
2
cups
Raos marinara sauce
-
to taste
shredded parmesan cheese for topping
-
to taste
chopped parsley (optional for garnish)
Instructions
- Choose a cooking method for the spaghetti squash: microwave, Instant Pot, or oven.
- For the microwave, cut the squash, microwave for 15 minutes, then let it rest for 10 minutes.
- For the Instant Pot, place the squash on a trivet with water, cook for 15 minutes, and rest for 10 minutes.
- For the oven, preheat to 425°F, bake for 40 minutes, and rest for 10 minutes.
- Cut the spaghetti squash crosswise, scoop out the seeds, and shred the flesh.
- Preheat the oven to 400°F for the meatballs.
- In a bowl, combine ground beef, onions, garlic, egg, Italian seasoning, parmesan, salt, and pepper.
- Form the mixture into meatballs and place them on a lined baking sheet.
- Bake the meatballs for 15-20 minutes until cooked through.
- Heat the marinara sauce in a skillet, add the meatballs, and cook until bubbling.
- Serve the meatballs and sauce over the shredded spaghetti squash.
Nutrition Facts (estimated)
Servings
5
Calories
347
Total fat
24g
Total carbohydrates
7g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
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